To me, Collard greens taste every bit as healthy as they actually are. This whole30 compliant recipe gives you a serving of collard greens, but still tastes great. Bonus, it is stupid simple to make and requires very little prep. If you want you can cut up your onions ahead of time, combine ingredients, bag and freeze, then it's just a matter of dumping it into the crock pot, setting and forgetting it.
Stir together the diced tomatoes and curry paste or powder (and coconut milk, if using) until thoroughly combined. Stir in the onion. Season the chicken thighs with salt and pepper and then thoroughly coat with the tomato mixture. Freeze if desired.
When ready to cook, dump the chicken mixture into a slow cooker with the bag of collard greens. Cook 4-6 hours on low if un-frozen, 6-8 hours if frozen.
Serve over cauli rice.
*10/7/2012: I made this with 2 Tbs curry powder, 2 tsp garam masala, 1/2 tsp ground ginger, and 1/2 tsp salt in place of the Patak's paste. I also added the solids from a 5.5 oz can of coconut milk.
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|Serving Size: 1 Serving (2467g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 157 (13%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 188.2mg||58 %|
|Sodium 306.8mg||11 %|
|Potassium 3810.4mg||100 %|
|Total Carbohydrate 197.4g||58 %|
|Dietary Fiber 38.8g||155 %|
|Sugars, other 158.6g|
|Protein 70.5g||101 %|
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Calories per serving: 1174
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